Saturday, July 13, 2013

Strawberry Muffin Pan Pies

July 4th has come and gone, but that doesn't mean that there won't be more summer picnics. And there's nothing better than taking summer's fresh produce and turning it into a tasty dessert. These mini pies are so easy to make that you can get the kids to help. And you can sub out the fruit for whatever is in season - blueberries, raspberries, peaches—you name it! They're the perfect treat to bring along to a family gathering.

Do you have any special family events planned this month?

Ingredients:

1 package refrigerated piecrusts

5 cups strawberries, chopped

1/3 cup granulated sugar

1 Tablespoon corn starch

2 teaspoons fresh lemon juice

3/4 cup flour

1/4 cup packed brown sugar

1/2 teaspoon apple pie spice

6 Tablespoons cold butter, cubed

Preheat
oven to 350 degrees. Toss strawberries in sugar and let sit for at least 30
minutes. Meanwhile, prepare the crumble top in a medium bowl by putting flour,
brown sugar, apple pie spice, and butter in fod processor. Pulse until you have
a nice crumble topping. Place pie crust on a floured surface and cut out
circles using a circular cookie cutter or biscuit cutter. Press circles into
the muffin tins so there are no air bubbles. Next, strain strawberries to
remove excess liquid. Transfer back to the bowl and mix in lemon juice and
cornstarch. Spoon strawberries into cups and crumble topping over each cup.
Things should be overflowing. Bake in the oven for approximately 45-55 minutes.
Let the mini pies cool completely and then use a thin butter knife to loosen
and remove pies. Makes 12-16 mini pies depending on size of your piecrust
circles.